Wednesday, January 6, 2016

King Ranch Chicken Soup

This soup is full of flavor! The first time I made it, I cooked it over the stove and tweaked it throughout the day until the flavor was just right. The second time, I tossed everything in the crockpot and didn't look at it again until dinnertime. Mmm it is so tasty! Perfect for a cold, Winter day when you want a no-fuss meal to come home to.

Original recipe here

2T butter
1lb chicken (2-3 frozen breasts works great, no need to thaw)
2 cups frozen peppers and onions
2 cloves garlic, minced
2 (14.5oz) cans diced tomatoes (I used Hunt's Sweet Onion)
1 (4oz) can green chilies
1 can cream of mushroom soup
1 can cream of chicken soup
2 tsp dried oregano
2 tsp cumin
1 T chili powder
1 T ranch seasoning

Place all ingredients in the crock pot. Cook on low for 8-10 hours. Before serving, pull apart chicken and blend well with soup.

Garnish with fresh cilantro, cheddar cheese, crushed tortilla chips and sour cream.



  1. this looks delicious! we eat soup 2-3 times a week in the winter up here in the frozen tundra (aka Minnesota), so I'm always looking for new recipes!

  2. I need to get back into crock-pot meals, it would make our just got home from work evening rush so much easier. Saving this one for sure!

  3. This sounds really good! I'll have to add it to our menu for next week!